Annette and Andy Lee are pleased to introduce you to “The Bacchus Academy of Culinary Arts and Wine” the purpose of this is to educate kitchen novices who are interested in developing their basic cooking skills to an intermediate level

We will also be offering a variety of hospitality training programs based around food and beverage service as well the Service Excellence program entitled "Five Star Plus".

Annette and Andy Lee have over 30 years hospitality management experience of working in 4 Diamond / 5 Star properties as well as Michelin Starred restaurants in Europe

Andy Lee began training staff at the age of 20 when he opened his first restaurant as General Manager and has since been involved in several Hotel and restaurant openings since.
In 1994 he became an NVQ assessor {National Vocational Qualifications} this certification replaced City & Guilds London and is widely used in certification in all hospitality fields within the United Kingdom.

Among Andy Lees accreditations are the WSET Higher Certificate, Court Of Master Sommeliers Advanced Sommelier Certificate, Italian Wine Diploma, ISG Level 1 and has been recently awarded the Certified Specialist of Wine and Canadian Red Seal Culinary Certification.

Andy is also a facilitator for the Service Excellence program, Ontario and Nova Scotia , and can tailor make a program to suit an individual business needs.

Annette experience in 4 Diamond and Michelin starred restaurants has made her an avid Food & Beverage Trainer, she obtained her WSET Higher Certificate in 2002.

Annette and Andy Lee will be facilitating wine classes from beginner to intermediate at Bacchus House as well as Wine and culinary weekends throughout the end of 2009.

Bacchus House Culinary Demonstration

Andy Lee Chef / Patron of Bacchus House and his Wife Annette Lee invite you to take a culinary journey with our partnering Chefs from Collingwood’s finest restaurants.

We can customize a cookery demonstration to corporate groups as well as individual clientele; classes are conducted by Andy Lee, along with a group of local Chefs from specially selected restaurants.

Annette Lee will be conducting a wine seminar as well as pairing wines to accompany lunch.

Each cookery class will begin at 10.30am; preparation of the dishes will be interactive and instructional. A three-course lunch will be accompanied by a glass of fizz and Annette Lee Bacchus House resident Sommelier / Proprietor will pair wines with selected courses.

Signed and dated, Bacchus House embroidered chef coats & aprons; and engraved Grohmann knife sets are available for purchase as gifts by prior arrangements.

Andy Lee
Chef / Patron

Itinerary

10:00am Guests arrive in
Coffee / Tea and home made biscuits served
Recipe sheets distributed

10:30am Guests enter the kitchen with Chef.
Introduction, welcome, History of Bacchus House,
Water / refreshments home made juice or smoothie
Preparation begins with guest interaction.
Guests observe and participate, questions and answers.

1pm Lunch is served with selected choices and wine pairings.
-During lunch Chef will present guests with purchased merchandise-

Choose From one of our Themes

Appetizers
Cold starters
Hot starters
Soups

Mains
Meats
Pasta
Seafood
Vegetarian
Game and Fowl

Themed Cookery Demonstrations

Day demonstrations arrive at 10am session concludes after champagne lunch after 2.30pm.
Evening demonstrations arrive at 6.30pm concludes after dinner at 10pm.

Cooking for Friends
Themed around the seasons of the year, an informative session that guides you through preparation of a three course meal that will have your friends talking about for some time to come.

A Taste of Italy
Our partnering chef will demonstrate select restaurant dishes that can be reproduced with love and care in a relaxed atmosphere, with local fresh market ingredients and rich flavors from Italy.

Perfect Pasta
Do you have a passion for pasta and want to learn how to make perfect pasta every time with mouth watering fillings and rich sauces. Let our partnering chef demonstrate some of his favorite pasta dishes.

Fish and Shellfish
Andy Lee will be your host with a local profile Chef from one of Collingwood’s Leading Seafood Restaurant, Andy will also be your Sommelier with specially chosen wine pairings.

Catch Of the Day
Simple creative cooking using fresh seafood and shellfish making simple well-created dishes that will impress all your friends. Our Chef / Partner will be on hand with lots of advice and tips to de-mystify the art of cooking with fish and shellfish.

Food and Wine
Andy Lee Chef / Patron will be in charge of the kitchen this evening and will be preparing three main courses based on local regional ingredients. Annette Lee will be your Co host as Sommelier who will talk you through her wine selections for the evening.

Modern British Cuisine
Andy Lee will prepare four classic dishes from the British Isles using locally grown produce from within the Georgian triangle and Annette Lee will provide wine pairings.

Cooking for Christmas

Looking for festive cooking tips to impress your family and friends, during this demonstration wrap up festive ideas for the Christmas celebration.
We will also present a wine paring as well as our top picks for the holiday season.

BBQ Demonstration.
Canadians love to barbeque, we will conduct a session on how to cook great barbequed food all the time, and introduce to helpful hints and new recipes for all that summer entertaining you have planned.

Bacchus Wine Academy
One day Programs
Start time each session 11.00am

Instructors: Andy Lee – Certified Advanced Sommelier Court of Masters Sommeliers
                   Higher Certificate Wine & Spirit Educational Trust
                   Annette Lee - Higher Certificate Wine & Spirit Educational Trust

Pre requisite

All attendees must be 19 years of age

Program 1

Wine Basics A-Z
Welcome to wine basics where we discuss the A-Z of the Worlds wine regions, winemaking techniques,, major grape varieties, wine storage and basics of food and wine pairing.

Program Goal

To give the attendee an overview of the major grape varieties and styles from around the World
We will taste six wines blind and explaining how to taste wine professionally enabling you judge the quality of the wine on merit and identify faults.
We will also be looking at production methods, ageing potential, well known wine regions and zones as well as looking at the importance of marriage of food and wine.

Program Content

11.00 Program outline, approach to wine tasting

Major white wine grapes and white wine producing regions of the World
White wine principles of wine and food harmony

1.00                   Lunch – Food and wine pairings
2.00                  Major red grapes and red wine producing regions of the World
3.00                  Storage, ageing potential and wine styles
3.45                  Your Questions Welcomed

Bacchus house will provide tasting glasses and pen and paper.
Lunch will be served in the Bacchus dining room consisting of two courses, please advise if you have any special dietary requirements or food allergies.

Program cost $150 plus applicable taxes, gift certificates may be purchased, a discount will be offered for groups of 8-10 people.

Please contact Andy or Annette Lee at Bacchus House for course dates.

Bacchus Wine Academy
One day Programs
Start time each session 11.00 am

Pre requisite

All attendees must be 19 years of age or over

Program 2

Wines of the “New World”

Welcome to the wines of the “New World” program where we explore the new classic wine regions emerging from the New World, which are now beginning to take centre stage in the wine World.

Program Goal

To give the attendee an overview of the major wine regions of Australia, Argentina, Chile, New Zealand, South Africa and the United States.
We will taste six wines blind, and will examine the climate, the importance of food and wine paring, and explaining the different grapes and styles of production that have placed the New World on the map.

Program Content

11.00                Program outline, approach to wine tasting
11.30                  Australia and New Zealand major regions, grapes and styles
1.00                   Lunch – Food and wine match
2.00                  North and South America grapes and wine producing regions
3.00                  South Africa
3.45                  Your Questions Welcome

Program cost $150 plus applicable taxes, gift certificates can be purchased, a discount will be offered for groups of 8-10 people.

Please contact Andy or Annette Lee at Bacchus House for course dates.

Bacchus Wine Academy
One day Programs - continued
Start time each session 11.00am

Pre requisite

Attendees must be 19 years of age or older

Program 3

Wines of “The Old World”
Welcome to the wines of the “The Old World” program where we explore classic wine regions from Europe. .

Program Goal

We will untangle the confusion of the old world definitions and descriptions giving the attendee a more informed understanding of the classic wine regions of Europe.
To give the attendee an overview of the major grape varieties and styles, famous regions, history and talk about the rising stars in parts of Spain and Italy.
We will taste six wines blind and explain how to taste wine professionally enabling you judge the quality of the wine on merit and identify faults.
We will also be looking at production methods, ageing potential, well known wine regions and zones as well as looking at the importance of the marriage of food and wine.

Program Content

11.00                Program outline, approach to wine tasting
11.15                  Spain and Italy, major wine regions, varietals and wine styles.
12.30                  Rest of Europe
1.00                   Lunch – Food and wine match
2.00                  Burgundy and Bordeaux
3.15                    The rest of France
4.00                  Your Questions Welcome

Program cost $175 plus applicable taxes, gift certificates can be purchased, a discount will be offered for groups of 8-10 people.

Please contact Andy or Annette Lee at Bacchus house for course dates.

Bacchus Wine Academy
Two day Level 1 Wine Program – for hospitality professionals
Start time each session 9.00am

Program

This program is aimed at hospitality professionals that work in restaurants, banquet halls, event coordinators who have no previous knowledge of wine and service.

Program Goal

We will untangle the some of the confusion surrounding the wine World and give the attendee a basic introduction to the important wine regions of the World.
To give the attendee an overview of the major grape varieties and styles, famous regions, history, will taste six wines blind and explain how to taste wine professionally enabling you judge the quality of the wine on merit and identify faults.
We will also be looking at production methods, ageing potential, well known wine regions and zones as well as looking at the importance of the marriage of food and wine.

Program Content – Day One

9.00 Program outline and introductions, approach to wine tasting and wine styles

Spain and Italy, major wine regions, varietals and wine styles.
Break

10.45                  Briefly Middle East, Greece and the Mediterranean
11.00                 Australia
12.30                Lunch with two wine pairings

Burgundy
Bordeaux

3.00 Break

The Rest of France

4.00 Wine tasting

Your Questions Welcome time

Program Content – Day Two

9.00 Program outline, Wine and Food Harmony

Portugal
Break

10.45                  Germany
11.15                 New Zealand
12.30                Lunch with two paired wines
1.30                    South Africa

Wine Sales Strategies

3.00 Break

Wine Presentation and Service

4.00 Wine Tasting blind
5.00 Question time and exam

Bacchus house will provide tasting glasses and pen and paper a certificate of will be issued to attendees who obtain a 60% pass mark.

Lunch will be served in the Bacchus dining room consisting of two courses, please advice if you have any special dietary requirements or food allergies.

Program cost $375 plus applicable taxes, gift certificates can be purchased, and discounts will be offered for groups of 8-10 people.

Please contact Andy or Annette Lee at Bacchus House for course dates.
Bacchus House - Academy of Culinary Arts & Wine

Bacchus Wine Academy

Two and a half day Spanish Wine Certificate - Wine Program – for hospitality professionals
Start time each session 9.00am

Pre-requisite

Attendees must be 19 years of age or over

Program

This program is aimed at hospitality professionals that work in restaurants, banquet halls, event coordinators who have no previous knowledge of wine and service.

Program Goal

We will be conducting an intensive exploration of the Spanish Wine Industry that will give the attendee a good introduction to the important wine regions of Spain
To give the attendee an overview of the major grape varieties and styles, famous regions, history, will taste six wines blind and explain how to taste wine professionally enabling you judge the quality of the wine on merit and identify faults.
We will also be looking at production methods, ageing potential, well known wine regions and zones as well as looking at the importance of the marriage of food and wine.

Program Content – Day One

9.00 Program outline and introductions, approach to wine tasting and wine styles

The Spanish wine industry, laws, consumption and D.O. system, major wine regions, varietals and wine styles.
Break

11.00                  Rias Baixas
11.45                 Rest of Galicia to the Basque Countryt
12.30                Lunch with two wine pairings

Navara and Aragon
Levante and the Isles

3.15                   Break
3.30                   Castilla Y Leon
4.30                   Wine tasting
5.30                   Recap and Your Questions are Welcome

Program Content – Day Two

9.30                  Program review.
10.00                Cava
11.00                  Break
11.15                  Catalunya
12.30                 Lunch with paired wines
1.30                  Castilla La Mancha & Extremadura
2.30                    Rioja
3.30                  Break
3.45                   Murcia
4.30                  Andalucia
6.00                   close
5.00                   Question time and exam

Program content Day 3

Program review

Practical Exam

wines tasted blind to be identified, grape variety and origin with correct tasting approach, quality level and wine technique and final conclusion. 40% of marks

Theory exam

60 multiple choice questions

Bacchus house will provide tasting glasses and pen and paper a certificate of will be issued to attendees who obtain a 60% pass mark.

Lunch will be served in the Bacchus dining room consisting of two courses, please advice if you have any special dietary requirements or food allergies.

Program cost $375 plus applicable taxes, gift certificates can be purchased, discount will be offered for groups of 8-10 people.

Please contact Andy or Annette Lee at Bacchus House for course details

Bacchus Wine Academy
Two day Level 1 - Beginners Mixology and Wine Service Program – for entry level hospitality professionals and party hosts.
Start time each session 9.00am

Pre –requisite

Attendees must be 19 years of age

Program

This program is aimed at hospitality professionals that work in restaurants, banquet halls, event coordinators who have no previous knowledge of Mixology techniques or Wine and Service.

Program Goal

We will give the attendee a basic understanding of Mixology techniques and introduction to the World of Wine and service.

Program Content – Day One

This Program is currently under construction and will be completed in the Fall of 2009

Bacchus house will provide tasting glasses and pen and paper a certificate of will be issued to attendees who obtain a 60% pass mark.

Lunch will be served in the Bacchus dining room consisting of two courses, please advice if you have any special dietary requirements or food allergies.

Program cost $375 plus applicable taxes, gift certificates can be purchased, discount will be offered for groups of 8-10 people.

Bacchus Training Academy

Five Star Plus Program

One day Programs – Certified Facilitator – Andy Lee
Start time each session 9.00am – ends at 5pm

Program

The Program is designed to raise the level of customer service in all sectors of the service industry and to help those who interact with customers recognize their impact on building customer loyalty.

Program Goal

Service Excellence focuses on developing your customer service strengths and working within a team to provide the ultimate customer service experience for your customers.
The skills learned during this program are the fundamentals of being a service professional and to be able to identify the importance of communication.

Program Content

Part 1 Customer Loyalty

Part 2 Service Commitments

Part 3 Teamwork
Lunch – Food and wine pairing

Part 4 Communication

Part 5 Connections

Part 6 Challenges

Part 7 WOW Them

Bacchus house will provide all writing materials, handbooks and Service Excellence Framed Certificate.

Lunch will be served in the Bacchus dining room, please advice if you have any special dietary requirements or food allergies.

Program cost $175 plus applicable taxes, gift certificates can be purchased discount, will be offered for groups of 8-12 people.

Bacchus Academy of Culinary Arts & Wine

Bacchus House Culinary Demonstration

Andy Lee
Chef / Patron

Itinerary

Choose From one of our Themes

Cooking for Christmas

Program 1

Program Goal

Program Content

Pre requisite

Program 2

Program Goal

Program Content

Pre requisite

Program 3

Program Goal

Program Content

Program

Program Goal

Program Content – Day One

Program Content – Day Two

Pre-requisite

Program

Program Goal

Program Content – Day One

Program Content – Day Two

Program content Day 3

Pre –requisite

Program

Program Goal

Program Content – Day One

Program

Program Goal

Program Content

Please contact Andy or Annette Lee at Bacchus house for Course details